きゅうり
Yoshida Kurau" Kijo-zake made with Hyakumangoku No Shiro, which I personally recommend.
Normal? I think it is a little sweeter than Yoshida Kurau, which uses Hyakumangoku No Shiro.
But it's not too sweet, and the sweetness is refreshing, so it's delicious!
I drank it with cheese and stewed hamburger steak 🍶.
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